Scott started his restaurant career at Gramercy Tavern, serving tables and learning as much about wine and beverage service as possible. During the pandemic, he took a job as a sommelier at Jean Georges, where he really fine-tuned his knowledge on classic wines from around the world, in particular Burgundy, Bordeaux and Rhone. After Jean Georges he helped open Zou Zou’s, a restaurant that drew inspiration from the Mediterranean and Middle East, and was able to explore the wines of Croatia, Slovenia and the Adriatic countries. After Zou Zous’s, Scott returned to Union Square Hospitality Group and worked at Union Square Café as a sommelier and is currently a sommelier at The Modern.